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Microdue : micro-oxygenation of wines


The term micro-oxigenation refers to the addition of oxygen. Micro-oxygenation is used mostly in red wines production. in this process, a very small measure of oxygen will be applied to the wine, over a long period of time (0.50 - 6 mg per liter wine per month). This amount serves to equal the amount of oxygen the wine would have absorbed if kept in a wooden barrel.

The purpose of this process in colour stabilization and quickening of the tannin polymerisation. The wine produced will be softer and rounder.

Microdue Plus - Characteristics